Happy Valentines Day! Here’s a dish to serve to the ones you love – ‘Eggs’ Benedict Arnold. This traitor to the original recipe is egg-free, cholesterol-free, gooey and good. Come over to our side – join the vegan ranks!
1 block of tofu 15-16 oz (firm)
1 pkg tempeh bacon
4 English muffins, split (vegan and vegan/gluten-free varieties are available)
1 cup vegan hollandaise sauce
Olive oil or vegan butter
Preheat over to 375F
1. Drain the tofu and lightly squeeze out excess water. You can also wrap the block of tofu in a clean kitchen towel and gently squeeze out the excess water.
2. Place the block of tofu in front of you and slice in half, then take each half and slice it four times, you now should have 8 quarter inch slices.
3. Take a sheet pan and line it with parchment paper. Lay the tofu on the lined pan and lightly brush each side with olive oil or melted vegan butter.
4. Line a large sheet pan with oven proof parchment paper. Open the package of tempeh bacon and carefully separate the strips from themselves and lay flat on the parchment paper lined sheet pan.
5. On another sheet pan split the English muffins and lay them open faced on the pan. There is no need to line the pan with parchment.
6. Put all three pans in the oven on separate racks and bake for ten minutes on each side or until bacon, tofu and muffins are desired crispness/browness.
Vegan Hollandaise (quick version)
1 cup of Vegenaise
1/2 cup of melted vegan butter (Earth Balance)
Juice of one lemon
1 teaspoon of turmeric
dash of cayenne pepper
Whisk together over a double boiler on low heat the lemon juice, mayonnaise and turmeric until warm (but not hot) to the touch — when everything is incorporated slowly add the melted butter a little at a time and continue to whisk. Add a dash of cayenne if desired. Keep warm over a double boiler.
Plate an English muffin open face, cut the strips of tempeh bacon in half and lay three half slices on each muffin, add one square of tofu on top of each muffin/bacon half, add a large dollop of vegan Hollandaise on top of each tofu square and garnish with a dash of cayenne pepper or paprika if you want it mild.
For a quick vegan Béarnaise sauce, add a tablespoon of freshly chopped tarragon to the Hollandaise and mix well.